Volume 1

Practical grocer : a manual and guide for the grocer, the provision merchant and allied trades / by W.H. Simmonds ; with contributions by specialists, trade experts and members of the trades ; illustrated by a series of separately-printed plates.

  • Simmonds, W. H.
Date:
1909
Catalogue details

Licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

Credit: Practical grocer : a manual and guide for the grocer, the provision merchant and allied trades / by W.H. Simmonds ; with contributions by specialists, trade experts and members of the trades ; illustrated by a series of separately-printed plates. Source: Wellcome Collection.

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    By way of comparison, and also for the sake of any extra hints which may be gleaned, it may be useful to quote from a set of “ Rules and Regulations ” current in the trade in the United States. The “clerk”, or assistant, as he is here called, is addressed:— American Store Rules. When engaging be sure and give your name and address in full, with references, absolutely correct. The latter will be carefully looked into in every detail. Your past record always judges the future. In case of a change of address, be sure to notify the superintendent. After engaging, the new clerk will be given a book and number, as well as instructions about stocks in departments to which he or she may be assigned. Our general business methods will also be taught at the same time. Personal appearances amount to much in business, therefore do not be slouchy in manners, person, or attire. Customers’ questions should be promptly answered in a manner that indicates a desire to please. While a clerk’s ability and salary is judged by the number of sales, yet we closely watch evidences of patience with slow customers, methods of displaying stocks, and general demeanour. Mistakes are not expected to occur in the sales-books, the C. O. D. bills [for the “ cash on delivery ” system in vogue in the American Post-Office], the transfer slips, or in any of the papers clerks are required to fill out in their relations with customers. These matters were clearly explained at the outset of employment. Employees are paid by envelope by the cashier on Monday evenings, between five and six. The employee stands in line, and when the turn comes gives name and number. We discourage drawing any portion of salary in advance of regular day of payment. No deviation from price is allowed by any clerk. Keep your counter or table bright and attrac- tive. In case of a lack of show-cards or price-tickets, notify the department head, who in turn will notify the advertising department. Try and keep your stocks bright and new. When goods are old or slow movers, notify the department head, who will make a price that sells. Our business hours are from eight in the morning until six in the evening, and we admire and encourage promptness in getting to work. One hour is given to employees for luncheon—the hour to be designated by the head of the department. In case of a rush, half an hour is the lunching-time. Never leave a purchase partly completed to go to luncheon. Be careful in filling out checks or transfers, as errors in these are extremely costly to us. Be careful in your relations with customers. No matter how slow or annoying the customer may be, the last word on your part should be a pleasant one. Remember that you, in a measure, represent the dignity of our house—a matter in which we are extremely conscientious. Shop-lifters are liable to be around any time. Do not have a too suspicious eye for all, but should a person act suspiciously, quietly notify the manager. No conversation between groups of employees, reading or writing personal notes, or perusal of book, newspapers, &c., will be permitted. Manicuring [nail-trimming], mending of garments, &c., are matters to be attended to elsewhere. Study names and faces. Learn to know your customers so pleasantly that you can call them by name. Be absolutely truthful in all cases. Regarding checks: Every check in your book must be accounted for. A spoiled check must be marked “void”, and immediately sent to the cashier. Have figures and writing legible, so as to avoid mistakes. Always mark the number of goods, pounds, or articles sold with prices. The duplicate—which should exactly Personal Hints.